Servings: 1 drink
Combines the smoothness of RumChata with the spicy kick of cinnamon whisky and vanilla vodka, all wrapped up with a crunchy, cereal finish.
Ingredients
- 2 oz RumChata
- 1 oz cinnamon whiskey Fireball works
- 1 oz vanilla vodka
- 1 oz Cinnamon Toast Crunch Cereal Milk*
- Cinnamon Toast Crunch Cereal for garnish and rimming the glass
- Honey for rim
- *For the Cinnamont Toast Crunch Cereal Milk soak the cereal in the milk for about 5 minutes and strain out the cereal pieces.
Instructions
- Prepare the cereal milk by adding ½ cup of Cinnamon Toast Crunch cereal to a bowl and pouring the milk over it. Let steep for 20–30 minutes while you prepare the rest of the cocktail.
- Crush the remaining Cinnamon Toast Crunch cereal into a fine crumb for the rim.
- Pour the honey onto a small plate. Dip the rim of a martini glass into the honey, then coat it with the crushed cereal.
- Add the RumChata, vanilla vodka, and cinnamon whiskey to a shaker filled with ice.
- Strain the cereal milk into the shaker and shake well until chilled.
- Strain the cocktail into the prepared martini glass.
- Garnish with a few pieces of Cinnamon Toast Crunch.
Notes
Pro Tips
- Chill the glass first. A cold glass keeps the texture thick and the flavors clean. Warm glass equals a drink that loses its “dessert” feel too quickly.
- Crush the cereal finely for the rim. Big chunks fall off and make the sip awkward. A fine crumb sticks better and looks more polished.
- Use a light coating of honey or syrup. Too much makes the rim slippery and messy. A thin layer is enough to grab the cereal.
Tried this recipe?Leave a comment and let us know how it was!